Wheat-oligopeptide-enriched nutritive pumpkin noodles

Abstract

The invention discloses wheat-oligopeptide-enriched nutritive pumpkin noodles. The wheat-oligopeptide-enriched nutritive pumpkin noodles are prepared from the following raw materials: 110-120 of wheat flour, 57-59 of malt flour, 32-34 of fagopyrum tataricum flour, 28-30 of pumpkins, 3-4 of white fungi, 1.1-1.3 of morinda officinalis, 1.1-1.3 of Chinese dodder seeds, 0.7-0.9 of rhizoma curcumae longae, 0.7-0.9 of Chinese wolfberry fruits, 0.5-0.7 of nacres, 0.5-0.7 of abalone shells, 1.6-1.8 of wheat oligopeptide, 17-19 of high fructose corn syrup, 3-4 of acetobacter, 2-3 of table salt, 1.2-1.4 of beta-carotene, 0.6-0.8 of lutein and 0.03-0.04 of compound enzymes. The wheat-oligopeptide-enriched nutritive pumpkin noodles are soft, crispy, fine, smooth and refreshing in taste, boil-resistant and not liable to make the soup turbid; the wheat-oligopeptide-enriched nutritive pumpkin noodles are rich in raw materials, mellow in aroma and light yellow in color; the wheat-oligopeptide-enriched nutritive pumpkin noodles are enriched in wheat oligopeptides, organic calcium and organic zinc, and are balanced in nutrition and easy to absorb; the wheat-oligopeptide-enriched nutritive pumpkin noodles are capable of enhancing immunity, improving gastrointestinal functions, improving metabolism, preventing cardio-cerebrovascular diseases, preventing and resisting cancer, and enhancing body functions.

Description

technical field

[0001] The invention relates to the field of noodle processing, in particular to pumpkin nutritional noodles rich in wheat oligopeptides. Background technique

[0002] Wheat oligopeptide is an active substance that exists and is necessary for the human body. It is an important component and nutrient substance of the human body. It is widely distributed throughout the human body. Studies have confirmed that polypeptide substances, in addition to the nutritional function of general protein, also have a very important and irreplaceable regulatory effect on the human body, which can inhibit cell degeneration, enhance human immunity, activate cell activity, effectively remove free radicals, and repair degeneration Cells, improve cell metabolism, maintain normal cell metabolism.

[0003] Calcium is an essential mineral element for the human body. It mainly exists in bones and teeth in the form of crystals. Minerals in the body account for about 5% of body weight, ...

Examples

Embodiment 1

[0034] A pumpkin nutritional noodle rich in wheat oligopeptides, made of the following raw materials in parts by weight: wheat flour 110, malt flour 57, buckwheat flour 32, pumpkin 28, white fungus 3, Morinda officinalis 1.1, dodder 1.1, turmeric 0.7 , wolfberry 0.7, mother of pearl 0.5, cassia 0.5, wheat oligopeptide 1.6, fructose syrup 17, acetic acid bacteria 3, salt 2, β-carotene 1.2, lutein 0.6, compound enzyme 0.03.

[0035] The tartary buckwheat flour has a pulverized particle size of 28 μm.

[0036] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: phytase: lipase: xylanase = 8:7:5:5:2.

[0037] A preparation method of pumpkin nutritional noodles rich in wheat oligopeptides, specifically comprising the following steps:

[0038] (1) Pulverize mother-of-pearl and Cassia chinensis, and pass through a 120-mesh sieve to obtain traditional Chinese medicine A;

[0039] (2) Mix malt powder and tartary buckwheat fl...

Embodiment 2

[0048] A pumpkin nutritional noodle rich in wheat oligopeptides, made of the following raw materials in parts by weight: wheat flour 115, malt flour 58, buckwheat flour 33, pumpkin 29, white fungus 3.5, Morinda officinalis 1.2, dodder 1.2, turmeric 0.8 , wolfberry 0.8, mother of pearl 0.6, cassia 0.6, wheat oligopeptide 1.7, fructose syrup 18, acetic acid bacteria 3.5, salt 2.5, β-carotene 1.3, lutein 0.7, compound enzyme 0.03.

[0049] The tartary buckwheat flour has a pulverized particle size of 29 μm.

[0050] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: phytase: lipase: xylanase = 8:8:6:5:2.

[0051] A preparation method of pumpkin nutritional noodles rich in wheat oligopeptides, specifically comprising the following steps:

[0052] (1) Pulverize mother-of-pearl and Cassia chinensis, and pass through a 130-mesh sieve to obtain traditional Chinese medicine A;

[0053] (2) Mix malt powder and tartary buckwh...

Embodiment 3

[0062] A pumpkin nutritional noodle rich in wheat oligopeptides, made of the following raw materials in parts by weight: wheat flour 120, malt powder 59, buckwheat flour 34, pumpkin 30, white fungus 4, Morinda officinalis 1.3, dodder 1.3, turmeric 0.9 , wolfberry 0.9, mother of pearl 0.7, cassia 0.7, wheat oligopeptide 1.8, fructose syrup 19, acetic acid bacteria 4, salt 3, β-carotene 1.4, lutein 0.8, compound enzyme 0.04.

[0063] The tartary buckwheat flour has a crushed particle size of 30 μm.

[0064] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: phytase: lipase: xylanase = 9:8:6:6:3.

[0065] A preparation method of pumpkin nutritional noodles rich in wheat oligopeptides, specifically comprising the following steps:

[0066] (1) Pulverize mother-of-pearl and Cassia chinensis, pass through a 140-mesh sieve, and obtain Chinese medicine A;

[0067] (2) Mix malt powder and tartary buckwheat flour evenly, add ...

technical field

[0001] The invention relates to the field of noodle processing, in particular to pumpkin nutritional noodles rich in wheat oligopeptides. Background technique

[0002] Wheat oligopeptide is an active substance that exists and is necessary for the human body. It is an important component and nutrient substance of the human body. It is widely distributed throughout the human body. Studies have confirmed that polypeptide substances, in addition to the nutritional function of general protein, also have a very important and irreplaceable regulatory effect on the human body, which can inhibit cell degeneration, enhance human immunity, activate cell activity, effectively remove free radicals, and repair degeneration Cells, improve cell metabolism, maintain normal cell metabolism.

[0003] Calcium is an essential mineral element for the human body. It mainly exists in bones and teeth in the form of crystals. Minerals in the body account for about 5% of body weight, ...

Examples

Embodiment 1

[0034] A pumpkin nutritional noodle rich in wheat oligopeptides, made of the following raw materials in parts by weight: wheat flour 110, malt flour 57, buckwheat flour 32, pumpkin 28, white fungus 3, Morinda officinalis 1.1, dodder 1.1, turmeric 0.7 , wolfberry 0.7, mother of pearl 0.5, cassia 0.5, wheat oligopeptide 1.6, fructose syrup 17, acetic acid bacteria 3, salt 2, β-carotene 1.2, lutein 0.6, compound enzyme 0.03.

[0035] The tartary buckwheat flour has a pulverized particle size of 28 μm.

[0036] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: phytase: lipase: xylanase = 8:7:5:5:2.

[0037] A preparation method of pumpkin nutritional noodles rich in wheat oligopeptides, specifically comprising the following steps:

[0038] (1) Pulverize mother-of-pearl and Cassia chinensis, and pass through a 120-mesh sieve to obtain traditional Chinese medicine A;

[0039] (2) Mix malt powder and tartary buckwheat fl...

Embodiment 2

[0048] A pumpkin nutritional noodle rich in wheat oligopeptides, made of the following raw materials in parts by weight: wheat flour 115, malt flour 58, buckwheat flour 33, pumpkin 29, white fungus 3.5, Morinda officinalis 1.2, dodder 1.2, turmeric 0.8 , wolfberry 0.8, mother of pearl 0.6, cassia 0.6, wheat oligopeptide 1.7, fructose syrup 18, acetic acid bacteria 3.5, salt 2.5, β-carotene 1.3, lutein 0.7, compound enzyme 0.03.

[0049] The tartary buckwheat flour has a pulverized particle size of 29 μm.

[0050] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: phytase: lipase: xylanase = 8:8:6:5:2.

[0051] A preparation method of pumpkin nutritional noodles rich in wheat oligopeptides, specifically comprising the following steps:

[0052] (1) Pulverize mother-of-pearl and Cassia chinensis, and pass through a 130-mesh sieve to obtain traditional Chinese medicine A;

[0053] (2) Mix malt powder and tartary buckwh...

Embodiment 3

[0062] A pumpkin nutritional noodle rich in wheat oligopeptides, made of the following raw materials in parts by weight: wheat flour 120, malt powder 59, buckwheat flour 34, pumpkin 30, white fungus 4, Morinda officinalis 1.3, dodder 1.3, turmeric 0.9 , wolfberry 0.9, mother of pearl 0.7, cassia 0.7, wheat oligopeptide 1.8, fructose syrup 19, acetic acid bacteria 4, salt 3, β-carotene 1.4, lutein 0.8, compound enzyme 0.04.

[0063] The tartary buckwheat flour has a crushed particle size of 30 μm.

[0064] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: phytase: lipase: xylanase = 9:8:6:6:3.

[0065] A preparation method of pumpkin nutritional noodles rich in wheat oligopeptides, specifically comprising the following steps:

[0066] (1) Pulverize mother-of-pearl and Cassia chinensis, pass through a 140-mesh sieve, and obtain Chinese medicine A;

[0067] (2) Mix malt powder and tartary buckwheat flour evenly, add ...